Cooking Index - Cooking Recipes & IdeasRaspberry-Lemon Curd Recipe - Cooking Index

Raspberry-Lemon Curd

Type: Fruit
Serves: 1 people

Recipe Ingredients

1 cup 237mlFresh lemon juice - (approx. 6 lemons)
1 cup 237mlFresh raspberry juice
12   Eggs - lightly beaten
2 tablespoons 30mlFresh lemon zest
2   Butter - (not margarine), (1/2 lb.)
9 cups 1782g / 62ozSugar

Recipe Instructions

Yield: 14 8-oz. jars Wash and sterilize the jars. Have lids and rings ready. Combine all ingredients in a heavy 6 quart pan. Stirring constantly, bring mixture to a simmer over medium high heat. When mixture begins to simmer immediately reduce heat to low.

Simmer 12-15 minutes until mixture thickens and will "sheet from a spoon". Remove the pan from heat and fill jars leaving about 1/2 inch "head room". Adjust lids and rings. Process in a boiling water bath for 10 minutes. Refrigerate after opening - it will keep for several weeks after opening.

RECIPE NOTE: This makes a lovely dessert when gently heated and poured over a scoop of ice cream on a slice of lemon pound cake. Garnish with fresh raspberries.

Source:
Susan Wood, West Woodbury, VT

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